Did you know that May is National Barbecue Month? The weather is perfect for going outside and grilling, and with Memorial Day behind us, it’s time to take full advantage of grilling season!
I’ve partnered with Four Roses Bourbon to make an oh-so yummy summer barbecue-themed dessert. A lot of the steps of this can be made ahead of time to make serving the dessert easy enough for a weeknight.
This dessert includes ice cream, grilled fruit, a spiced bourbon butter sauce, and toasted pound cake pieces… what more could you ask for?!
Ingredients:
- 4 tablespoons unsalted butter
- 1/2 cup packed light brown sugar
- 1/2 cup Four Roses Bourbon Yellow
- 1 cinnamon stick
- 1 star anise
- 1 cardamom pod (crushed with a knife)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 peach, quartered and pitted
- 1 plum, quartered and pitted
- 1/5 pound cake (~2 oz) cut into small cubes
- vanilla ice cream
Add the butter, brown sugar, bourbon, cinnamon stick, stair anise, cardamom pod, vanilla extract, and salt to a pot over medium heat. Simmer, stirring occasionally until the sugar dissolves, about 3 minutes.
Remove from heat, carefully remove the cinnamon stick and star anise, and set aside. You can also keep the spices in there as long as you’re able to strain them before serving. (This can be made ahead of time and stored in the refrigerator for about a week — bring to room temperature or warm before using)
Cut the peach and plum in half and remove the pits, then cut the halves in half again. Preheat a grill pan (or grill) over medium high heat and spray with cooking spray. Grill the peaches and plums cut side down for about 3 minutes, or until grill marks appear. Remove from the pan and set aside.
Cut the pound cake into small cubes. Spray a small pan over medium low heat with cooking spray. Add the pound cake and stir occasionally, until the pieces begin to toast (about 3 minutes). (You could also make the cubes ahead of time if wanted)
Add a scoop of vanilla ice cream to 4 bowls. Add 1 piece of grilled plum and 1 piece of grilled peach to each bowl, drizzle with the bourbon butter sauce, and top with the grilled pound cake pieces.
The ice cream melts quickly so my apologies for these photos. The spiced bourbon butter sauce is SO good. The bourbon flavor is the most prevalent, but the spices add a subtle flavor and enhance the spice notes in Four Roses Bourbon.
The pound cake pieces add a slight crunch and much needed texture to this dish.
And who doesn’t love grilled fruit?? Peaches and bourbon are a classic combination, but the plums hold their own in this dish as well! You could also grill pears to play off the subtle pear flavor that is present in Four Roses Bourbon Yellow.
- 4 tablespoons unsalted butter
- 1/2 cup packed light brown sugar
- 1/2 cup Four Roses Bourbon Yellow
- 1 cinnamon stick
- 1 star anise
- 1 cardamom pod (crushed with a knife)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 peach, quartered and pitted
- 1 plum, quartered and pitted
- 1/5 pound cake (~2 oz) cut into small cubes
- vanilla ice cream
- Add the butter, brown sugar, bourbon, cinnamon stick, stair anise, cardamom pod, vanilla extract, and salt to a pot over medium heat.
- Simmer, stirring occasionally until the sugar dissolves, about 3 minutes.
- Remove from heat, carefully remove the cinnamon stick and star anise, and set aside. You can also keep the spices in there as long as you’re able to strain them before serving. (This can be made ahead of time and stored in the refrigerator for about a week — just bring to room temperature before using)
- Cut the peach and plum in half and remove the pits, then cut the halves in half again.
- Preheat a grill pan (or grill) over medium high heat and spray with cooking spray.
- Grill the peaches and plums cut side down for about 3 minutes, or until grill marks appear. Remove from the pan and set aside.
- Cut the pound cake into small cubes. Spray a small pan over medium low heat with cooking spray. Add the pound cake and stir occasionally, until the pieces begin to toast (about 3 minutes). (You could also make the cubes ahead of time if wanted)
- Add a scoop of vanilla ice cream to 4 bowls. Add 1 piece of grilled plum and 1 piece of grilled peach to each bowl, drizzle with the bourbon butter sauce, and top with the grilled pound cake pieces.
